I do like a freshly baked flatbread, especially if it’s made from my sourdough starter. I am especially happy if there are a few stashed in the freezer: great to have as a side with a Middle Eastern inspired meal, dhal or simply to fill with leftovers from the fridge to make a sandwich.
You can make flatbreads from just flour, baking powder and water; while other recipes call for fast action yeast. However, if, like me you bake sourdough bread these are perfect to knock up relatively quickly. They have a better flavour and texture, firstly because of the starter and secondly the kefir (or yogurt). I should also add, if you are fairly new to baking with wild yeast, this is a good beginners recipe.
These Easy Kefir Sourdough Flatbreads can be made from discard or an active starter and are proved overnight at room temperature. All you have to do the following day is divide the dough, then shape. I simply ‘bake’ them in a heavy based pan. It really couldn’t be more simple.
I have used a rye starter in this recipe, this adds a touch of wholegrain to the dough. If you feed your starter with white flour but you like the idea of adding wholegrains too, I suggest substituting 50g of the white flour with wholegrain rye or spelt.
Try different flavours
- Finely chop garlic & fresh coriander mixed with a little oil, brush on the flatbread while it’s still hot.
- Add a tablespoon each of black & white sesame seeds to the dough.
- Add 1 teaspoon Nigella seeds & 2 teaspoons za’atar to the flour before adding the liquid. Press a little more za’atar onto the surface of the flatbread before baking.
- Drizzle with extra virgin olive oil & sprinkle with finely grated parmesan just as the flatbread comes out of the pan.
Easy Kefir Sourdough Flatbreads
- Heavy based pan
- 340 g organic strong white flour or 290g white + 50g wholegrain flour
- 80 g active starter or discard, 100% hydration no more than 4 days old
- 1 tsp runny honey
- 6 g fine sea salt
- 15 ml olive oil
- 200 ml water 36-38°C
- 45 g kefir or natural yogurt
- Take the kefir or yogurt, and starter out of the fridge one hour before preparing the dough. I begin this process around 6.30pm or first thing in the morning to bake just before an evening meal.
- In a bowl, combine the water, honey, olive oil, starter and kefir (or yogurt). In another bowl add the salt to the flour. Pour the wet ingredients over the dry. To begin with, stir with a spoon until a dough begins to form. Now use one hand to bring the dough together to become a uniform dough. Cover, then do 2-3 stretch and folds at 20-30 minute intervals. Now cover with a shower cap or pop the bowl in a large polythene bag and leave in the kitchen overnight (8-12 hours). If your kitchen is especially warm find a cooler spot in the house.
- First thing next day: tip the dough out onto a floured work surface, divide into 6-7, depending on how big you like them. Gently shape into buns, then cover with a tea towel. Leave for 15-20 minutes.
- Now gently stretch the dough until you have a disc of approximately 10cm. If you find this difficult you can use a rolling pin, but be gentle with it, you don’t want to roll all the air out of the dough.
- Heat a heavy based pan on high. Place a flatbread in the pan, bake for 60-90 seconds, then flip over. Remove once baked and wrap in a clean tea towel. Repeat with the remainder.